The changing demands of student populations, sustainability and future trends were among the topics included in this roundtable discussion about foodservice design in educational institutions
Leading FCSI The Americas consultants joined this talk, supported by Atlas Metal, to discuss how to hit the sweet spot between functionality and aesthetics in educational foodservice design.
Chaired by Tina Nielsen, editor of FCSI’s Foodservice Consultant magazine, the discussion saw foodservice consultants Amy Hegarty FCSI, principal of Foodservice Consultants Studio, and Melissa Moore FCSI, principal of Foodservice Design Professionals, join Dale Winham, program coordinator at Rochester Public Schools, and Jessica Meade, Vice President of sales and marketing, Atlas Metal for an expansive conversation about the changing world of foodservice design in educational institutions.
The roundtable discussion covered topics, including:
- The vital need for flexibility
- Designing for functionality while retaining visual appeal
- The changing face of student dining halls in a post-pandemic world
- How sustainability will continue to be a priority in the foodservice sector
- Short and medium-term challenges and opportunities for operators, consultants and manufacturers
You can watch the video of the panel session below:
To learn more about Atlas Metal, visit www.atlasfoodserv.com